Mozzarella-Artichoke Pasta Salad - cooking recipe

Ingredients

1 1/2 cups cooked tricolored corkscrew macaroni
1/3 cup chopped artichoke heart
1/4 cup dark red kidney beans
1/4 cup chickpeas
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup chopped ready-to-eat sun-dried tomato packed in oil (not the dried variety)
2 ounces cubed part-skim mozzarella cheese
1/4 cup red wine vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
chopped fresh basil (optional)

Preparation

Cook pasta according to package directions, about 10 minutes; let cool completely.
Toss pasta with artichoke hearts, kidney beans, chickpeas, bell peppers, sun-dried tomatoes and cheese.
Drizzle pasta mixture with vinegar and olive oil; sprinkle with salt and pepper; toss to mix well. Cover and chill at least 30 minutes. Garnish with fresh basil, if desired, and serve.